Douglas Stuchel, '91, '08 M.A.T., CHE


Associate Professor  |  Food & Beverage Management  |  College of Hospitality Management
Providence Campus



Douglas Stuchel provides insight into the operational side of the food & beverage industry, with a focus on sustainability and reducing food waste. He has led study abroad programs to Costa Rica as part of the Eco, Nature-based, Adventure and Sustainable Tourism concentration. He is a member of the Food Solutions New England Leadership institute and served two terms as a board member of the Rhode Island Food Policy Council. He holds certification as a hospitality educator, a certified restaurant manager and has a certification from John Hopkins University on the U.S. Food System: Perspectives from Public Health. Additionally, he has written several articles regarding sustainability and food waste made an international presentation at the 2021 Zero Food Waste Initiative- Think Circular: Requisite Mind-Shift for a Sustainable Food Future and provides educational content for the URI cooperative extension Food Recovery Program.

M.A.T., Culinary and Foodservice Education, Johnson & Wales University
B.S., Culinary Arts-Foodservice Management, Johnson & Wales University


  • food & beverage operations; reducing food waste, sustainability; food & beverage technology

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